Choripán (argentinian Chorizo Sandwich)
  1. Make the chimichurri: Whisk together oil, parsley, vinegar, onion, oregano, salt, black pepper, garlic, and red pepper in a medium bowl until combined; set aside.

  2. Make the choripán: Preheat a gas grill to medium-high (400°F to 450°F) on 1 side and medium-low (300°F to 350°F) on the other side. Lightly coat sausages with oil (about 1 teaspoon per sausage), and place on medium-high side of grill. Grill, uncovered, turning once halfway through grilling time, until grill marks have formed on both sides and an instant-read thermometer inserted into thickest portion of sausages registers 155°F, 4 to 5 minutes per side. Transfer to a large plate, and let cool for 5 minutes.

  3. Meanwhile, slice rolls in half lengthwise; place cut side down on medium-low side of grill. Grill until lightly toasted, about 30 seconds. Transfer rolls to 4 plates or a platter. Nestle sausages inside rolls, and drizzle each sandwich with about ¼ cup chimichurri. Serve with additional chimichurri on the side.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥪Sandwich

CuisineArgentinian

Occasions🍗Barbecue👕Casual🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 20m

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